The salmon skin should be lightly charred and crisped, and its flesh should be opaque and just barely flaking under the tines of a fork. The haricots verts should be blistered and tender. To serve, ...

Use up the rest of the fresh herb in these dill recipes. "There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. Plus, the sour cream dill sauce is subtly ...

For the cream: Whip the crème fraîche and cream together, then fold in the horseradish sauce ... leftover salmon will keep covered in the fridge for 2-3 days. Feast on delicious recipes and ...